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Slow Cooker Chicken Tortilla Soup

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Mexican

Description

This healthy and easy Slow Cooker Chicken Tortilla Soup with shredded chicken and corn and veggies is The BEST! It is topped with homemade crunchy baked tortilla strips, cheese, and cilantro! It is so easy to make in the crockpot and is a delicious family-friendly meal.


Scale

Ingredients

  • 6 cups low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1 tablespoon plus 1 teaspoon ground cumin
  • 1 tablespoon plus 1 teaspoon chili powder
  • 1 ½ teaspoon salt
  • ½ teaspoon chipotle chili powder, or to taste
  • pinch cinnamon
  • 1 large onion, diced
  • 1 cup diced carrots
  • ½ cup finely chopped celery
  • 1 pound boneless skinless chicken breast
  • 1 14-ounce can Mexican or chili ready stewed tomatoes *ingredient note
  • 8 corn tortillas
  • 2 teaspoons extra-virgin olive oil
  • ½ cup chopped cilantro
  • 1 cup frozen yellow corn, thawed
  • 2 tablespoons lime juice, plus lime wedges for serving
  • 1 cup grated Monterey jack cheese
  • hot sauce, for serving, optional

Instructions

  1. Whisk broth, garlic, cumin, chili powder, salt, chipotle chili powder and cinnamon in the insert of a large slow cooker. (Can be made in an Instant Pot. See instructions below.)Add onion, carrots and celery hearts and stir to combine. Submerge chicken breast into the broth and vegetable mixture. Crush tomatoes by hand over the soup and add tomato liquid.
  2. Cover and cook on low for 8 hours. (See Instant Pot Instructions below.)
  3. Meanwhile, preheat oven to 350ºF. Lay tortillas on work surface. Brush with oil and cut into strips. Spread on baking sheet. Transfer to oven and bake until the strips are golden and crispy, 10 to 12 minutes. Remove from the oven and let cool. Store at room temperature until ready to serve.
  4. When timer goes off, remove the chicken breast from the soup to a cutting board. Shred with two forks. Return the cooked chicken to the soup, and stir in corn, cilantro and lime juice. Ladle soup into bowls and top with cheese and tortilla chips. Pass hot sauce and lime wedges.

Notes

Instant Pot Instructions

In step 2: cover and turn valve to sealing. Cook for 25 minutes on high pressure. Natural release for 20 minutes, then quick release the remaining pressure.

Ingredient Notes

Make sure you’re using low-sodium chicken broth or this dish will be too salty. If you substitute regular chicken broth, use ¾ teaspoon salt.

This recipe works with either Mexican-style stewed tomatoes, crushed by hand or a can of diced “chili ready” tomatoes.


Nutrition

  • Serving Size: 2 1/3 cup
  • Calories: 295
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